I still have some vacuum packed and frozen (obviously) salmon from last July-September. We are about to transfer to Hawaii and I'd like to give some of it away to friends, but I want to make sure it's still good before I do that. I cooked some tonight and I'm still here.

Are you all still eating salmon from last year?

Thanks for the advice!

Brett

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US Navy SAR Swimmer who is just getting into and loves fishing!

Personally, I think the flavor starts to deteriorate a little after a month or two. After 6 months, it's a lot more noticible. After that, it's not fit for a seafood connoisseur. That said, I'm sure a lot has to do with your freezer temp and how well sealed the package is.

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If every fisherman would pick up one piece of trash, we'd have cleaner rivers and more access.

I vacum pack mine and even after a couple months I think the fish smells strong and looses it's texture. Why is that? Am I not getting the slime off the skin good, or should I skin them before freezing?

My experience is that antime the flesh is exposed, even if fillets are vacuum packed immediately, freezer longevity is limited.

Last year on my Canada trip I headed and gutted my salmon, then froze whole. After returning, I removed the fish from the freezer, dipped them in ice water, and then refroze, compelting this several times until the entire fish was encased in a solid coating of ice. Commercially flash-frozen fish goes through a similar process.. If defrosted slowly in a water bath, these fish, even after 6-8 months of freezer time, are almost next-day fresh, with no discoloration, flesh softness, or that "old" odor that usually accompanies long-frozen salmon.

Downside is that you end up with a lot of fish each defrost. I usually eat a couple meals, then smoke up the rest.

I vacum pack mine and even after a couple months I think the fish smells strong and looses it's texture. Why is that? Am I not getting the slime off the skin good, or should I skin them before freezing?

The fat in salmon breaks down even while frozen, the colder a freezer is the longer the breakdown takes.

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would the boy you were be proud of the man you are

Hey Chip,do you wrap the fish in anything or just use the ice for protection? Fish tha has been in my freezer for longer than 2 months is smoker fish. Fish in my freezer for longer than 6 months is shrimp/crab bait. Neal

Fish frozen for several months can be soaked in whole milk overnight. The freezer smell goes away. If Parker could post he would also be telling you that. There are some posts in the archive about it. It really does help.

#595423 - 04/16/1011:20 PMRe: How long will vacuum packed and frozen salmon last
[Re: tinmanxx]

tailout terror
Unregistered

After several seasons of loading up the freezer with summers and coho, I've slowly realized that freezing the fish in large steaks is the ticket. The skin and "unexposed" meat tend to last much longer than fillets. I simply thaw and then fillet. Some spring chinook from 08 was consumed over christmas and was still excellent while the filleted portions were garbage. This summer I intend on freezing my summers and summer kings whole (head and tail gone).

Along the same lines as Chip suggested, I received a whole frozen fish from an in-law that was frozen in a way I had never seen before....whole....I mean whole....head,guts, feathers, the whole works. Not kidding. The fish when thawed was absolutely fresh tasting. I attributed it to the fact that no flesh was exposed. I never used the technique myself, as it just takes up too much room, but I can tell you that it works. As a kid, my Mom used to freeze the trout we caught in a coffee can filled with water.....same idea....kept for very long times in the freezer with no burn and was fresh tasting when finally drug out and thawed.I'm convinced that keeping the flesh covered in it's skin really helps preserve the flavor.

Personally, I think the flavor starts to deteriorate a little after a month or two. After 6 months, it's a lot more noticible. After that, it's not fit for a seafood connoisseur. That said, I'm sure a lot has to do with your freezer temp and how well sealed the package is.

It seems to be best within that 6 mos frame, but I have eaten "good," not great, stuff out to almost 2 years.

If it lasts more than 6 mos, you are way , way, way, past the "Need To Go Fishing!" "Honey, we need fish!"

I took a few leftover packs of king from last June and smoked them last week, they had that freezer smell but no burn, finished product came out good. Not like fresh obviously, but still what I would consider good and I am highly critical of my product. I have some coho from last fall that needs to go next, thinner and less oil, they are more succeptible to freezer burn even while vacuum sealed. I always make sure to poke a hole in the bag before I thaw it so it retains the moisture and oil.

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...Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg